Around this time of year you can usually find me baking on Sundays. One of my all time favorite things to make is pumpkin bread. I also love the smell it leaves in my kitchen. This past Sunday I was searching for a some what “healthy” recipe and this one turned out quite delicious. My whole family loved it!

In a separate mixing bowl combine both brown and white sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and stir until combined. Next, stir in the chocolate chips. Then divide the batter between into two 9×5 loaf pans (sprayed with non-stick spray) and sprinkle a few extra chocolate chips on top. Bake around 50 minutes or until lightly browned.

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this is SO good. makes you want to eat a whole loaf [ and i did] with butter and hot coffee!!!!!!!!!

HappyHippie

I love pumpkin bread! I like to use dried cranberries instead of chocolate chips, but I may have to try this for a special treat.

sabina

Metric, please?

Kat

Looks absolutely lovely, must try!!! Just a small note for the admiring yet lazy European readership – would it be possible to add metric equivalents in next culinary wonders?

Newmommy2012

This looks AMAZING!!! My husband is dying for me to make him pumpkin bread…thanks so much for sharing!

ANU

Its mouthwatering, we all love pumpkin at home, i usually steam and make indian style sweet,mthis sounds interseting. Can I use fresh pumpkin, instead ? ( steam it and make puree) if so, how much purée do I use?

Sharon Geransky

Haha…I made this with my toddler this morning, it turned out lovely:) Then as i was double checking the instructions,as mine turned out browner and was thinking maybe we shouldn’t have stirred in the choc chips but sprinkled instead, I discovered I missed the 2nd cup of flour!!! It was lovely and moist though!!!!

Rcsmbs

Sooooo…that’s 3 cups total of flour?

Amber

So is it 3 cups of flour all together or just 2 cups of all purpose flour OR 1 cup whole wheat flour? I would love to make this just want to get it right.

Judianne

I added white chocolate chips and dried cranberries.

sarah

Just wondering why this is considered “healthy”?

Hannah

I found the recipe on Pinterest and tried it. Followed the instructions exactly, and was not disappointed! So delicious, so moist, just the right texture. Thank you!

Viraglue

I agree with #11, Sarah; There’s greek yogurt instead of milk, but white sugar? Canola oil? No doubt it’s delicious, but just because it has “healthy” in the title doesn’t make it so.

http://havenhomestead.blogspot.com/ kirsten

Whoa, with TWO CUPS OF SUGAR plus the vanilla yogurt which has a LOT of sugar in it already, this is definitely not a recipe that can be considered healthy! I wish it was because I love pumpkin bread.

http://www.foxburrowvintage.com Brittany

Have to agree with other commenters that this is not necessarily a healthy recipe. The greek yogurt gives added protein, which is great, but not much per serving, and the sugar is off the charts. I made this recipe exactly as called for and it IS delicious. The wheat flour gives it a great flavor, and I used milk chocolate chips. Now that I know how it’s supposed to taste, I’ll feel more comfortable subbing out other ingredients to reduce the sugar content.

bboldman

In response to “healthy” comments . . . I used less sugar and sub. Truvia for white sugar & used less than 1/2 of what it called for. Used less oil and chocolate chips too.
We love pumpkin breads and most call for 2 cups of oil and 2 1/2 cups of sugar. So this is a wonderful option!
I love the use of greek yogurt, also. I applaud you helping my family find a better solution for a treat we LOVE! Thank you!

Lanette Rasch

Although this recipe might not be considered “healthy” I applaud recipes that are made healthier and still delicious, which makes our spirits and tongues happy too…happy spirits…healthier people! Thanks for sharing!
PS..has anyone endeavored subbing applesauce for oil yet? Results?

http://www.lovesweatbeers.com Tiff

Looks delicious, but wow – sugar overload!

Jenn

I made this tonight and it is DELiCIOUS! If you do the little changes she suggests it is definitely HEALTHIER than many other Pumpkin Bread recipes that are full of fat and refined sugar. I used Coconut Palm Sugar instead of white sugar, used all whole wheat flour (3 cups) and used the applesauce instead of the oil. I also used Enjoy Life chocolate chips (soy and dairy free, vegan). I think this is a much, much healthier version of regular bread. The whole family LOVED it.

http://Blogs.babycenter.com Nancy

Is it a total of 3 cups of flour or is one or the other??

Charity

I am going to try this subbing apple sauce for oil as well as subbing 1 cup of flour for 1 cup ground oats. YUM!

Michelle

The recipe was ok… I followed the recipe precisely but the bread came out extremely dense and “eggy”. An ok healthy alternative I suppose but I’ve had better with healthier options. Definitely wouldn’t use it to impress!

Christine

Made it with applesauce…this is not bread. Its flan. Thick pumpkin eggy flan.

Janet Padrones

If you don’t mine, I would love to try recipe & picture looks delicious♥♥♥

Amy

Just made this and it’s really good. I WOULD reduce the sugar though. I’m a sugar lover…big sweet tooth…but this is on the sweet side. Next time I make it, I’ll only use 1 cup of white sugar. But the texture and moistness is PERFECT. Love it.

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Chelsea

Although this may not be the “healthiest” recipe, what I love about it is that it’s a great basic format that can easily be tweaked to make it healthier. I would also like to point out that, while the refined sugar content and calories are still high, this recipe does make TWO loaves. For those wondering what ingredients they can substitute to indulge with less guilt, let me share…
First, I halved the recipe. As much h as I love pumpkin bread (and oh, how I do!), I don’t need two loaves sitting around for me to snack on. Even one in the freezer will be calling my name. For flour, I used only white whole wheat, which is more nutritious that white, without the dense heaviness of whole wheat. Next, I cut the sugar by 1/4 c. and only used coconut sugar (so because I halved the recipe, which would have cut the sugar to 1 cup, I ended up using 3/4 c). Instead of vanilla Greek yogurt, I used Fage Plain 2%. Still the benefit of some extra protein, minus the sugar and extra calories. For canola oil I substituted avocado oil, which I am OBSESSED with right now. Canola, while being a great neutral cooking/baking oil, is heavily processed so I try to avoid when possible. For those who have never used avocado oil, it is truly super versatile. Practically no flavor to impart on the recipe and an extremely high burning temp (higher than coconut, olive oil and canola!) so you can literally bake, sauté and stir fry with this bad boy. Not to mention the health benefits of monounsaturated fats! The best price I’ve found is at Costco, otherwise it tends to be fairly pricey. I omitted the chocolate chips but sprinkled some raw sugar over the top before baking so give it a sweet, brown sugary crunch. My cooking spray of choice is coconut oil (Trader Joes), so that’s what I versed my loaf pan with. The result with these modifications was a dense, flavorful, healthified pumpkin bread that was plenty sweet, but nutritious enough to feel good about giving to my toddler and baby for a snack.

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